- Hardcover: 320 pages
- Publisher: Phaidon Press (April 20, 2015)
- Language: English
- ISBN-10: 0714868876
- ISBN-13: 978-0714868875
- Product Dimensions: 7.5 x 1.2 x 11 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 28 customer reviews
- Amazon Best Sellers Rank: #136,124 in Books (See Top 100 in Books)
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The Larousse Book of Bread: 80 Recipes to Make at Home Hardcover – April 20, 2015
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"French baker, Eric Kayser, owner of the international string of Maison Kayser boulangeries, considers it his life's mission to bake good bread."—Saveur
"Eric Kayser is an excellent teacher and this book will help novices and those who have already caught the bread-making bug, continue their education."—SuperChef.com
"With Kayser's step by step photos as your guide, dreams of living in a French bakery can feel like reality."—Entertainment Weekly
"For years, I've been buying Eric Kayser's baguette to enjoy at home in Paris. Now, thanks to his brilliant recipe, I'm making it chez moi in New York. Merci Master Baker Kayser."—Dorie Greenspan, author of Baking Chez Moi
"[Maison Kayser's] baguette is beautiful and deeply flavored."—The New York Times
About the Author
Hailed as one of France’s best bakers, Éric Kayser (b.1964) comes from a long line of French bakers and has more than 80 eponymous Kayser bakeries worldwide with 20 in Paris, three in New York City (Maison Kayser), and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong, and Taiwan.
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learned a lot from those famous bakers. I was hoping to add new recipes to my collection when I purchased Eric Kayser's book. It turned out to be complete disappointment.
water). Otherwise, it lives on my kitchen counter in a cloth-covered stainless steel bowl which I change if the bowl gets messy/crusty build-up, etc. I have maintained the same starter since 12/8/15 - it is bubbly, it is liquidy, it is alive! One other thing regarding the starter is that the book suggests it's okay to use on day 4, when it really takes more like a week or more to really develop it properly. Once you have a good starter, the recipes themselves are very easy to follow, and if you use a digital scale for accuracy, you will certainly have success and be amazed that you can make professional-looking bread like this at home!